Chocolate Cauliflower Cheesecake {Paleo, Keto, Plant Based}
A chocolate cheesecake so decadent and silky smooth, you would never know it’s made with cauliflower! It’s a dessert healthy enough to eat for breakfast!
This dessert falls somewhere between a cheesecake and a super decadent chocolate pie, either way, it’s so good you would have NO IDEA that it’s actually made with 4 cups of cauliflower!🤯 Usually whenever I make this, we end up eating it for breakfast, and I don’t feel one bit bad about it!
This recipe is naturally paleo and can easily be made keto/low carb and/or vegan. I like to steam extra cauliflower when I make this and freeze it to add to smoothies or make our Cauli Fudge Pops.
We have brought this chocolate cauliflower cheesecake to dinner parties and gatherings and so far everyone has loved it! Nobody can believe that it’s actually healthy and made with cauliflower.
We especially love that this “cheesecake” is free of refined sugars, low carb, gluten free, grain free, dairy free, and can easily be made vegan. Your first instinct might be to not tell your kids what’s actually in it, but after my kids tasted it and they were screaming over how good it was, I decided to let them know what they were eating and now they realize they LOVE cauliflower!🙌
CHOCOLATE CAULIFLOWER CHEESECAKE INGREDIENTS:
- We use pumpkin seeds for the base of the crust, but you could easily sub another seed or nut if you have a preference or allergy.
- We also use collagen peptides in the crust (love the texture this creates!) but I have seen vegan collagen you could sub, or white rice flour would give a similar result.
- All of the sugars are easily subbed for keto or vegan and mentioned in the notes.
- I have used Sunbutter and almond butter in the filling and I love both, but I don’t see why another nut or seed butter wouldn’t be just as good!
- I usually use coconut cream (scoop the thick part out of the coconut milk only) but if I have Coyo coconut milk yogurt I will use that for added probiotics and more tart flavor.
- For the cocoa butter, I have tried many brands and Navitas is BY FAR my favorite. I recommend weighing it first as you need 1/4 cup melted, and it’s hard to measure just the right amount as a solid. If you don’t have cocoa butter, you can sub with 1/4 cup more of coconut oil in a pinch, it won’t be the same, but it will still be delicious.
MORE CAULIFLOWER RECIPES TO ENJOY!:
Kid, friend, family, and non paleo/keto eater tested and approved!
A chocolate cheesecake so decadent and silky smooth, you would never know it’s made with cauliflower! It’s a dessert healthy enough to eat for breakfast! Keto + Plant Based options in notes.
- 1 1/2 cups Pumkin seeds, ground
- 1/4 cup Collagen peptides (or rice flour/oat flour, vegan collagen for plant based)
- 2 tbsp Coconut flour
- 2 tbsp Coconut sugar (Lakanto for keto)
- 1 tsp Cinnamon
- 3 tbsp Coconut oil, melted
- 1 pinch Sea salt
- 4 cups Steamed cauliflower
- 1 cup Sunbutter or almond butter
- 10 tbsp Cocoa powder
- 1/2 cup Coconut cream (thick part scooped out of can or plain Coyo yogurt)
- 1/2 cup Thick raw honey*
- 1/4 cup Coconut oil, melted
- 52 grams Cocoa butter, melted
- 2 tbsp Lemon juice
- 1 tsp Flaky sea salt
- 1 tsp Nutritional yeast
- 2 tbsp Cocoa nibs for garnish
- 1 dollop Whipped topping of choice
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Steam cauliflower florets in steamer until fork tender, about 10-15 minutes. I like to do a whole head and freeze the rest for smoothies or cauli fudge pops.
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To prepare the crust while cauliflower is steaming, line a 9" spring form pan with a round parchment circle on the bottom. Place all crust ingredients except coconut oil in food processor or high powered blender and pulse until a fine flour is formed. Pour into small bowl and mix with coconut oil. Press mixture in the bottom of lined spring form pan, going slightly up the sides.
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Once cauliflower has steamed, add the 4 cups to a high powered blender along with remaining ingredients and blend until very smooth and there are no lumps remaining
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Pour filling into prepared crust and sprinkle cocoa nibs around edge if desired. Loosely cover with plastic wrap, being careful not to stick it to the filling, and refrigerate several hours until firm, preferable overnight. Serve with your favorite whipped topping, yum!
*For Keto: use 1/4 cup golden Lakanto + 1t English toffee stevia and 1/2t Vanilla creme stevia and omit vanilla extract.
For Plant Based: use 1/2 cup coconut sugar or maple syrup
Nutritional info for Keto version- Serving size: one slice; Cal: 302; Fat: 26.8g; Carbs: 8.1g; Fiber: 4.8g; Net carbs: 3.3g; Protein: 10.2g;Â
